Well I have been working with this flour a couple of times a week for over a year now and I just wanted to update this thread. I picked up another 50lb bag of this HG bleached and broamted flour. The price is now $23 and change compared to last years $16 plus. It was still $16 something 4 months ago when I bought my previous bag. No big deal since I like this flour so much for making bread and pizza.

Have you used this flour recently in full strength for a pie,or are you mixing it with AP or another flour?

I was just curious if you had any new experiments with it,since you also have a new oven to bake it with.

I wanted to tell ya,I still use Bouncer HG flour at times.I get A lot more bubbles with this flour,compared to say,a KA BF,or an AP flour dough.Have you noticed that as well or different?I have also been mixing mine with other flours and having nice results too.

Bill I have used this flour by itself for bread and pizza and I have also mixed in every combination and percentage that I could think of with caputo, AP, and BF. I have also mixed it with other HG flours such as All Trumps as well. I have also gotten really great results with it by itself along with mixing it in differing % with other flours. The key to success IMO is a balance of technique and flour with an emphasis on technique. If the balance is off the resuts are not optimal. Technique can make up for an inferior flour to a certain extent, but without good technique, even the best flours can result in mediocrity.

IMO, it's just a great flour and makes my life so much easier. Recently, when I ran out, I bought a bag of Con Agra Bakers and Chefs bleached and enriched BF from SAMs club to try for bread making. Night and day difference compared to their HG bleached and bromated flour. The bread flour was significantly weaker and produced an inferior bread loaf. It was only after I mixed in 50% of the bromated HG flour did I get a decent loaf. Pizzawise, their BF made for a great crust.

Tonight, I made 2 really good pies using 100% of this HG flour in the LBE, I'll post pictures later tonight or tomorrow.

I'm thinking about trying one of the 2. Any thoughts or experiences with either? I'm leaning towards the hi gluten bleached and bromated flour.

Shamrock Foodservice Warehouse, 1221 S Renaissance Blvd NE. Have you looked into this source for flour? I know they are the distributor for Caputo, but I have NOT been able to get an answer to whether they can get Rinforzato. I'm using Pizzeria right now but would love to try Rinforzato.

If you have time check out what other flour they carry and post it for us New Mexicans.

Hi Bill, nice to see another NM in the mix. Yes, I buy my caputo pizzeria 00, mozz. If they don't carry something, try to get a hold of a manager and see if they will order it for you. They'll keep it there until you ready to pick up.

I'll see if I can take some pictures of their flours next time I'm there. No Rinforzato though. You might get close by mixing pizzeria flour with a small bit of a stronger american flour if you can't source rinforzato.

Across the street at Sam's Club, you can get SCBF. Costco around the corner carries the Harvest King BF, Minnesota Girl Baker's flour, Baker's and Chef Hotel and Restaurant AP flour.

To get Sam's Club HG bleach and bromated flour, you'll have to go to the Sam's club on Eubank and Lomas. Between all the stores, you can probably stock up an a variety of different flours. Costco also has the 2 (1 lb) blocks of Fleischmanns' IDY and the Tuscan EVOO. Lots and lots of pizza stuff between all the stores. Well worth the trip.